This position is in the Department of Veterans Affairs at the Harry S. Truman Memorial Veterans' Hospital, Nutrition and Food Services (NFS) Department. The primary purpose of this position in addition to preparation of regular or special diet foods and meals is to receive, store, scale, organize, distribute and take inventory of subsistence and supply in the kitchen and where subsistence and food supplies are stored. Work may be non-routine and requires knowledge and judgement.
To qualify for this position, applicants must meet all requirements by the closing date of this announcement. EXPERIENCE: A specific length of training and experience is not required, but you must show evidence of training or experience of sufficient scope and quality of your ability to do the work of this position. Evidence which demonstrates you possess the knowledge, skills, and ability to perform the duties of this position must be supported by detailed descriptions of such on your resume. Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards. SCREEN-OUT ELEMENT: Your qualifications will first be evaluated against the prescribed screen out element, which usually appears as question 1 in the on-line questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. The potential eligibles are then rated against the remainder of the Job Elements: Dexterity and Safety Interpret Instructions, Specifications (other than blueprint reading) Materials Technical Practices Use and Maintain Tools and Equipment Without more than normal supervision Work Practices Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religions; spiritual; community; student; social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience. Note: A full year of work is considered to be 35-40 hours of work per week. Part-time experience will be credited on the basis of time actually spent in appropriate activities. Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment.
Major Duties include but are not limited to: Works independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items. Follows menus, production sheets and recipes to prepare items in the quantity needed. Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling. Plans cooking processes to produce complete meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times. Weighs, measures, assembles ingredients for regular and modified diets. Combines ingredients according to recipes to produce quality food items, minimizing preparation time and food waste. Operates a variety of kitchen equipment: oven, combi oven/steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale; follows safety procedures regarding the operation of equipment. Gathers test data to assist management in making purchasing and menu pricing decisions. Maintains clean and sanitary conditions in all storage areas. Routinely cleans walk-in coolers, freezers, and dry storage areas. Assures that storage racks, carts and equipment are cleaned and sanitized on a regular basis. Assures that food is stored at the correct temperature in a clean environment. Maintains proper ceiling, floor, and wall clearance to assure air circulation in storage areas. Records temperatures of food and food storage areas, reports discrepancies to Supervisor. Maintains security of storage areas. Locks coolers, freezers, and dry storage area when not in use. Limits entrance to storage area to authorized personnel. Reports infringements to Supervisor. Enters work orders for all maintenance issues and/or reports to Supervisor. Practices safe work habits. Identifies unsafe working habits or condition and reports to Supervisor. Knowledge and application of food safety. Receives and stores all products delivered to the Service. Accepts receipt of subsistence deliveries from all vendors following HACCP guidelines. Ensures that subsistence is received in a safe and sanitary manner and that accurate quantities are received and added to running inventories. Makes corrections on invoice for errors in quantity, omissions and rejected items. Stores all food and expendable supplies according to food safety standards and specifications (quality, delivery temperature, cleanliness, in-tact packaging, weight). Selects storage location, labels/dates, and rotates stock. Makes sound decisions in moving stock and has responsibility for the security of the stock areas. Inventories subsistence and maintains running inventories of all subsistence and supplies. Takes physical inventory of all food and supply on at least a weekly basis for the purpose of generating food and supply orders. Ensures that all subsistence is rotated and used according to food safety standards. Determines subsistence needs based on vendor and menu, documenting appropriately on an ongoing basis. Records and removes expired items and notifies Supervisor of items approaching expiration. Communicates to appropriate personnel when stock items are low, items are close to expiration dates or items show signs of damage. Requisitions items in accordance with menu requirements, diet census, oral/written instructions, and computer reports. Issues supplies and subsistence to all NFS areas daily and as needed. Utilizes order forms, recipes, menu, oral/written instructions to determine type and quantity of items to provide. Controls additional orders throughout tour-of-duty. Is responsible for obtaining authorized items and recording issuance. Operates the computer to record and retrieve recipe, menu, order, and inventory data and to produce reports of such information for various NFS areas. Uses computers to request leave and read regular Service communication. Plans foods for bulk production according to forecast reports and production worksheets. Work Schedule: 5:00AM-2:00PM; Days may vary. Position Description Title/PD#: Cook (Ingredient Control)/PD99356S Physical Requirements: This position is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers. Working Conditions: The work is performed in areas of extremes of temperature, such as walk-in refrigeration or freezing units. Work is carried out in kitchen/dish room areas that are often hot, uncomfortable and noisy. Environment includes exposure to extreme cold while working in walk-in refrigerators and freezers for extended periods of time to complete duties. Works with other cooks, food service workers and supervisors.